Vegetarian Lasagna with Tofu and Spinach
Vegetarian Lasagna with Tofu and Spinach
Ingredients
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 3 tbsp (45 ml) olive oil
- 2 bottles (680 ml each) strained tomatoes
- 1 cup (250 ml) vegetable broth
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- ½ lb (225 g) semi-firm tofu, patted dry
- 1 package (500 g) frozen spinach, defrosted and drained
- 1 container (300 g) ricotta cheese
- ¼ cup (20 g) fresh Parmesan cheese, finely grated
- 12 lasagna noodles, cooked al dente
- 14 oz (400 g) caciocavallo cheese, grated
- ¼ cup (20 g) fresh Parmesan cheese, finely grated
Instructions
- In a pot over medium heat, soften the onion and garlic in the oil for 5 minutes. Add the remaining ingredients. Bring to a boil. Simmer for 15 minutes, stirring frequently. Season with salt and pepper. Keep warm.
Vegetarian Lasagna with Tofu and Spinach